Rump steak with baked potato gratin

Serves 4 Prep 10 mins Cook 2 hrs 20 mins 200g clean, large-grained white rock salt 2 large baking potatoes, skin on, washed 300ml double cream 1 garlic clove a bunch of rosemary 300g firm mature cheddar, grated 4 x 200g rump steaks, fat on splash of vegetable oil 10g butter 1 Preheat oven to 180C/160C fan/gas 4. Sprinkle the salt onto a baking tray and place the potatoes on top. Bake the baking potatoes for about 1½ hrs, or until soft.

2 While the potatoes are baking, heat the cream with the garlic and rosemary in a saucepan and bring to the boil. Remove the pan from the heat and leave to infuse. Remove the potatoes from the oven and leave to cool. Cut them in half and scoop out the potato, reserving the skins. Pass the potato through a fine sieve into a bowl.

3 Strain the garlic and rosemary from the infused cream and fold into the potato, season to taste with salt and cracked black pepper and divide the creamed potatoes between four ramekins. Shred the potato skins and sprinkle over the creamed potato in the ramekins. Top with the grated cheese and bake for 15 mins.

4 Meanwhile, heat a frying pan over a high heat. After 7 mins, add the steaks to the hot pan with the oil and cook for 2 mins, then turn over and cook for a further 2 mins. Add the butter to the pan and baste the steaks with it. Remove and leave to rest for 5 mins. To serve, place a ramekin with the gratin on each plate. Season the steaks. Finish with a green salad.